Spanish Omelette

REDUCED FAT POTATO CHIPS

COARSELY CRUMBLED AND DIVIDED 

WHAT TO DO ?

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• 1  HEAT A MEDIUM NONSTICK SKILLET OVER MEDIUM HIGH HEAT.
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•  ADD 1 TBSP. OIL. ADD ONION AND GARLIC 
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•  COOK 6 MIN. STIRRING FREQUENTLY. REMOVE ONION MIXTURE FROM PAN,  SET ASIDE.
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• 2  COMBINE 1 TBSP.  OREGANO, SALT, PEPPER, AND EGGS IN  BOWL
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• STIRRING WITH A WHISK. STIR IN HALF OF CRUMBLED POTATO CHIPS.
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•  RETURN PAN TO MEDIUM HEAT.
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•  ADD REMAINING 1 TBSP OIL TO PAN
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•  SWIRL TO COAT. ADD EGG MIXTURE COOK 1 MIN
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• LIFT EDGES OF OMELET WITH A RUBBER SPATULA, TILTING PAN TO ROLL UNCOOKED EGG 
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• ONTO BOTTOM OF PAN. COOK 1 MIN. OR UNTIL CENTER JUST BEGINS TO SET BUT IS STILL 
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• VERY SOFT. 
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• ARRANGE ONION MIXTURE EVENLY OVER CENTER OF OMELET. RUN SPATULA AROUND 
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• EDGES AND UNDER OMELET TO LOOSEN FROM THE PAN  FOLD IN HALF. SLIDE OMELET ONTO
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•  A PLATE  CUT IN HALF.
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•  SPRINKLE HALVES EVENLY WITH REMAINING 1 TBSP. OREGANO 
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• AND REMAINING POTATO CHIPS.

Source : Rino Aprilio